Beef barrel

Beef barrel
Material:
250 g of meat beef Brisket
250 g beef liver
250 g of beef spleen
2 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
1 liter of coconut milk diluted from 1 grated coconut
250 ml thick coconut milk from grated coconuts ス
Seasoning, blend:
8 onions
4 cloves garlic
4 para hazelnut
3 cm turmeric
ス teaspoon pepper
2 tsp salt
Topping:
3 tablespoons fried shallots
2 tablespoons finely sliced green onions
Method:
1. Boiled beef and offal separately in enough water to
tender.
2. Lift the meat and innards, cut into pieces. Set aside as much as 500 ml beef broth.
3. Heat oil, saute ground spices until fragrant. Add the bay and lemon grass
stir until wilted.
4. Insert pieces of meat and offal, stir well. Lift.
5. Place in a saucepan, pour broth and coconut milk diluted. Cook until boiling and
spices to infuse.
6. Pour the thick coconut milk. Simmer until the sauce is thick and oily.
7. Lift. Sprinkle the topping ingredients. Serve hot.
For 6 people